9.01.2009

Another Chicken Hit...

I have never made Chicken Marsala, but always enjoyed it at restaurants so I thought I would give it a try. It was slightly more technical than I thought, but worth it! James and I both went back for seconds.

PreparationPlace 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Set the clarified butter aside. (My note: This ensures it will not burn when cooking the chicken.)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

***A few changes/adjustments I made to make it easier (and better). I used canned early peas (not sweet peas) which I thought cooked better than the frozen kind. I used fresh mushrooms which I thought really added to the flavor. I bought the pre-thinned chicken breast at the grocery (was actually cheaper) and cut out that step.